Sobs Recipe

Directions

Place celery seed, garlic powder, salt, oregano, rosemary, lemon juice, vinegar, water and cornmeal in a large bowl and mix, scraping bowl often, until smooth. Pour into a mold and refrigerate overnight.

While the mold is in the refrigerator, preheat the oven to 350 degrees F (175 degrees C).

In a medium saucepan, melt butter. Stir in celery seed mixture, honey, brown sugar, and brown mustard until smooth. When the mixture has become thick, stir in cornmeal. Store mixture covered in an airtight container for several hours, or overnight.

While the celery seed molds remain warm, gently beat butter into the green cornmeal until smooth. Season at least 2-3 tablespoons of the butter mixture with dried parsley.

Return mixture after 2 hours in the refrigerator.

Remove celery seed mixture from refrigerator. Spread batter into an 8 x 8x2 inch casserole dish. Wrap egg white with celery and whip until foamy. Drizzle with celery mixture. Pour batter over the celery molds. Roll out celery molds. Cover with plastic wrap and chill overnight.

Assemble dish: Place dish on waxed paper and grease the surface of the plastic wrap. Cut plastic wrap and glue seam to seam. Immediately remove plastic wrap and seal edges of pan. Top with celery mixture and bake for 30 minutes.

Remove pan from refrigerator. Immediately remove celery mixture from freezer. Sprinkle celery mixture over celery mixture and sprinkle with parsley. Bisquick with water, or drop mixture by the spoon. Cool completely. Cut up celery mixture in half or spoon into a large bowl and pour basting mixture over the bottom of the pan. Cover pan with foil and refrigerate overnight.

When the last tray of baking pudding is placed in the freezer, preheat oven to 350 degrees F (175 degrees C).

Shape second tray of baking mix into a rectangle. Place over top of celery mixture. Heat slightly to 350 degrees F (175 degrees C). Pour on celery mixture and cheese, and use wooden spoon to scoop into the pan. Bake for 20 to 30 minutes in the oven, or until toothpick inserted in center comes out clean. Cool to room temperature and set aside. Spread remaining cream over casserole layer.

Bake in preheated oven until heated through, about 45 minutes. Cool completely. Slide foil onto hot coals and brush lower edge of pan with mini marshmallows. Brush bottom of pan with basting sauce and drizzle with butter, or margarine, if desired. Bake at 350 degrees F (175 degrees C) for another 30 minutes. Cool completely. Serve hot or cold.

To make basting sauce: In large bowl, stir together 1 cup basting sauce and vinegar. Using a wooden spoon, mix together butter, 1/2 cup celery seed mixture and 1 1/2 cups grated Parmesan cheese. Pour celery mixture over cheese and spoon into foil-lined 12 x 9-inch jelly-roll pan. Sprinkle over baked potatoes.

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